Heat the butterin a saucepan, add the lemon juice, redcurrants
or cranberries, muscovado sugar and salt and pepper to tast.
Cook for 1 minute and allow to cool until required.
Meanwhile, season the chicken with salt and pepper. Wrap 2
slices of streaky bacon around each breast and sprinkle with
thyme.
Wrap each breast in a piece of lightly greased foil and place in a
roasting tin (pan). Roast in a preheated oven, 200*C/400*F/Gas
Mark 6, for 15 minutes. Remove the foil and roast for another 10
minutes.
Heat the dripping(s) in a frying pan (skillet), add the bread
triangles and fry on both sides until golden brown. Arrange the
triangles on a large serving plate and top each with a chicken
breast. serve with a spoonful of the fruit sauce.
Originally Submitted
5/8/2008
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